Balsamic Chicken and Vegetables

Original: Better Homes and Gardens  

4 servings

Ingredients

• 1/4 cup bottled Italian salad dressing
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/8 teaspoon crushed red pepper
• 2 tablespoons olive oil
• 1 pound chicken breast tenderloins
• 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
• 1 cup purchased shredded carrot
• 1 small tomato, seeded and chopped

Directions

1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Dinner for 2: 

• 1/8 cup Italian salad dressing
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon honey
• pinch of red pepper
• 1 tablespoon olive oil
• 1/2 pound chicken breast
• 5 ounces asparagus (4-5 stalks)
• 1 carrot, grated or sliced
• 1 small tomato chopped

30-Minute Skillet Lasagna

Original: Five Heart Home, 6 servings

Ingredients

• 1 (28 oz.) can petite diced tomatoes
• Water
• 1 (8 oz.) can tomato sauce
• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• Garlic salt and freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
• 8 ounces bow-tie pasta (farfalle)
• 1 cup shredded mozzarella
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese

Directions

1. Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.
2. Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.
3. Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.
4. Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Tips, Tricks, & Variations

I use a 5 1/2-quart saute pan when making this recipe, but any large, deep skillet (with a lid) should work.

Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before recovering with the lid.

If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in as needed. 

Use your favorite fresh herbs. You may use all basil or a combination of basil, oregano, thyme, parsley. If you don't have fresh herbs, you may use dried (but use less since dried herbs are more concentrated).

Be sure to taste and adjust seasonings at the end before topping with the ricotta. If the tomatoes sauce is too acidic, add a bit more sugar.

My version, 3 servings

• 1 (14.5 oz.) can petite diced tomatoes
• water
• 4 oz. tomato sauce (half of an 8 oz. can)
• 1 tbs. sugar
• 1/2 tbs. olive oil
• 2 cloves minced garlic
• 1/8 tsp red pepper flakes
• 1/2 pound ground beef
• Garlic salt and black pepper
• 1 tbs Italian seasoning
• 4 oz farfalle pasta (bow-tie)
• 1/2 cup shredded mozzarella
• 1/4 cup parmesan cheese
• 1/2 cup ricotta or cottage cheese

Follow directions above, may cook faster than original recipe so keep an eye on it as to not overcook.